1. Roast whole sheep

Roast whole sheep is a traditional Mongolian dish, which is specially prepared for entertaining VIPs or feasts during major celebrations. Generally, sheep fattened on the grassland and weighing about 4 kg are slaughtered, and the whole roast is made by adding onions, ginger, peppers, salt and other condiments into the abdomen without hair and skin.

Roasted whole sheep is the healthiest, most environmentally friendly and greenest food in the meat product diet at present. The shape of roasted whole sheep is complete, and the sheep kneels in a square wooden plate, with golden and shiny appearance, brown and crisp external meat, soft and tender internal meat and fragrant mutton flavor, which is quite palatable and unique.

2. Instant-boiled mutton

The legend of instant-boiled mutton originated in the Yuan Dynasty. In those days, Kublai Khan, the commander of Yuan Shizu, made an expedition to the south. One day, people were exhausted and hungry, and he suddenly remembered the dish of his hometown-stewed mutton, so he ordered his men to kill the sheep and burn the fire. Just as the cook was slaughtering the sheep and cutting the meat, the detective horse rushed into the account to report that the enemy was approaching.

Hungry Kublai Khan was so eager to eat mutton that he ordered the troops to leave and shouted, "Mutton! Mutton! " The chef knew that he had a bad temper, so he used his quick wits. He cut off more than ten thin pieces of meat with a flying knife and stirred them in boiling water for a few times. When the color of the meat changed, he immediately fished it into a bowl and sprinkled with fine salt.

after eating several bowls, Kublai Khan turned over and mounted his horse to lead the army to meet the enemy. As a result, he won the victory. When preparing for the celebration banquet, Kublai Khan specially ordered the mutton slices.

The chef chose the tender meat of the sheep, sliced it into thin slices, and served it with various condiments. After eating it, the generals were full of praise. The chef greeted him and said, "This dish has no name yet. Please give it a name." Kublai Khan smiled and replied, "I think it's called' instant-boiled mutton'!" From then on, "instant-boiled mutton" became a palace delicacy.

Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cuts them into thin slices, and gently rinses them in hot pot boiling soup; Then take the prepared sesame sauce, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. as condiments. The meat slices are fresh and delicious, not greasy, and they are eaten while rinsing.

It is worth mentioning that what is popular now is a new way of eating with Baotou "Little Sheep" as the representative.

3. Roast leg of lamb

Roast leg of lamb: it is made by roasting sheep's hind leg with bone, onion and celery. When eating, change the knife and cut into pieces, keep the original state, and serve with yellow sauce, onion and lotus leaf cake. This dish is beautiful in shape, brown and red in color, crisp and rotten in meat and mellow in taste. ?

4. Yangbeizi

Yangbeizi, also known as Wucha, a classic Mongolian dish, is a traditional delicacy of the Mongolian people. There is a long history of releasing "sheep back". According to legend, Genghis Khan set the world, and once set up a great banquet for Wucha.

Lamb's back is the favorite and precious dish of Mongolian people, and it can only be seen at sacrificial ceremonies, weddings, birthday celebrations for the elderly or banquets to welcome relatives and friends.

5. Milk skin

urum is called "Chaganyide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food". The fresh milk of horses, sheep, cows and camels is poured into a pot and boiled slowly. When a layer of wax fat condenses on its surface, it is lifted with chopsticks and hung in a ventilated place to dry, which is the milk skin.

is the essence of milk skin in fresh milk, which is called "black as wood" in Mongolian. It is a good product in milk food series and has high nutritional value.

Milk skin is a fine product in milk food. Pure flavor and rich nutrition. The food can also protect the heart, promote lactation and improve immunity. Milk skin is nutritious, sweet and greasy, which can nourish the body, regulate qi and blood, and make people radiant.

6. Cheese

Cheese is a kind of yogurt with separated butter, which is put into a cloth bag after being boiled with low fire, squeezed out with sour water, and dried in pieces. It is hard, sweet and sour, and it is one of the favorite milk foods of Mongolian people. ?

7. Milk tea

Milk tea: a traditional hot drink of Mongolian people. Made from brick tea water and fresh milk. Usually add a little salt when drinking, and you can also add butter, soaked fried rice and dairy products to eat. Can be drunk all day. It has the functions of warming stomach, quenching thirst, relieving hunger and helping digestion.

you can eat instead of soup and entertain guests. Milk tea powder bought from the supermarket is also delicious.

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